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German Egg Dumplings (Spatzen) (GERMAN Cuisine) Recipe

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This recipe for German Egg Dumplings (Spatzen) (GERMAN Cuisine), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
CV
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
21/2 cups flour
1/2 tsp. Salt
1/4 tsp. Baking powder
2 eggs, lightly beaten
1/2 cup milk
1/2 cup water
1/2 cup melted butter
Small grating of nutmeg (optional)

Directions:
Directions:
Combine flour, salt, baking powder, and nutmeg in a bowl. Mix together the eggs, milk, and water; gradually stir into the flour mixture. The consistency of the dough depends upon the method of shaping to be used. The dough may be made softer by the addition of a small amount of water or stiffer by adding more flour. The softer the dough, the lighter the dumplings; however, it must be firm enough to retain its shape. Spatzen should be light and delicate; try out a sample and if it is too heavy, add a little water to the dough. Cut or break off small buts of the dough with a spoon (about 1/4 by 1 inch) and drop into 3 to 4 quarts rapidly boiling salted water. Cook for 1 or 2 minutes. Or place the dough on a plate and cut shreds with a knife from the side of the plate.

 

 

 

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